1 Remove skin from trout and discard. Remove meat from carcass, discarding bones. Chop meat. Melt butter in a saucepan over medium heat. Add onion; cook for 3 minutes or until tender. Add ½ cup flour; stir until combined and mixture begins to bubble. Remove from heat; slowly add milk. Return to heat. Stir until mixture comes to the boil. Reduce heat to low and simmer for 1 minute or until thickened. Set aside to cool. Stir in trout, ¼ cup dill, orange rind and 2 tbsp orange juice. Transfer to a bowl. Cover and refrigerate for at least 4 hours, preferably overnight.

2 Place remaining flour, egg and breadcrumbs in separate bowls. Form ⅓-cup quantities of trout mixture into 12 sausages. Coat with flour, egg, then breadcrumbs. Place on tray. Freeze for 10 minutes.

3 Combine mayonnaise, 1 tbsp orange juice and remaining dill in a bowl. Season with salt and white pepper.

4 Heat oil in a frying pan over medium heat. Add 3-4 croquettes and cook for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining croquettes. Serve with carrots and dressing.